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Adjust Servings:
200g (1 3/4 cup) almond flour
52g (1/4 cup) xylitol
1 tsp baking powder
pinch of salt
1/4 cup oat milk
1 large egg(s)
2 tbsp melted butter
1 tsp vanilla extract
75g (3/4 cup) blueberries

Healthy Blueberry Scones

Suitable for a keto or gluten free diet.

  • Vegetarian

A super healthy delicious treat that is nutritious, low in carbs and sugar free. A healthy take on the traditional english scone.

  • 35 minutes
  • Serves 6
  • Medium




These healthy blueberry scones are the perfect sweet treat while keeping lean and for you gluten free people out there, I can only imagine the struggle. This recipe is also a great healthy treat for kids, my kids loved eating them and joining in with the recipe.

Super easy recipe in one bowl

The downside to baking is always the washing up afterwards. This recipe can easily be done in one large bowl. This also makes it easy for the kids to join in with minimal mess and they just cant get it wrong!

What makes these Healthy Blueberry Scones healthy?

  • No refined flour – this recipe uses almond flour as appose to white refined flour. Refined flour has been processed and all of the nutrients stripped out of it (sadly). However almond flour is very low in carbs, high in protein, manganese, vitamin E and monounsaturated fats.
  • No refined sugar – I have used a completely natural sweetener in replacement of the refined white sugar a normal scone recipe would call for.
  • Low in fat – only two tablespoons of butter is used in this recipe along with a healthier non diary milk.
  • They include blueberries!

Sugar replacement

I have used xylitol from Holland & Barrett. I have been very impressed with this sugar replacement as it is perfectly sweet. Another sweetener called stevia can be too sweet believe it or not and coconut sugar I find isn’t sweet enough. Xylitol is considered a low-calorie artificial sweetener but it does occur naturally in fruits and nature.

Almond flour

Almond flour is pretty much ground blanched almonds ground up very finely. Be sure not to confuse this with ground almonds which often have the skins on when ground and provide a much more coarse texture. Almond flour contains no gluten so is perfect for baking for someone who is gluten free. Almond flour is also used in baking for someone on a keto diet as it is very low in carbohydrates. I bought this one from Holland & Barrett.

Healthy Blueberry Scone texture

Almond flour has a grainier and mushier texture than wheat flour so be prepared for something a little different. There is no gluten in this flour. Gluten is the protein that creates the elasticity. The batter will be a lot wetter than a traditional scone recipe that enables you to roll out the dough and cut out the scones however with this recipe I placed the cutter onto the baking paper then spoon in the batter to create the shape. Gently remove the cutter and repeat.

blueberry scones


Almond Flour – If you cant get your hands on almond flour you could also use coconut flour which is more commonly found in major supermarkets. The ratio is 3:1 almond flour to coconut flour. So for the recipe you will need 67g of coconut flour to replace all of the almond flour in this recipe.

Xylitol – If you cant get your hands on xylitol but you can stevia us 3 teaspoons in replacement of 1/4 cup xylitol. You could also use 3 tablespoons honey in replacement of 1/4 cup xylitol. The consistency and taste will be different however honey is much cheaper and easily available. Xylitol is a greta sugar substitute because it has the appearance, taste and consistency of white sugar and you can substitute the exact measurements without converting but it isn’t the cheapest!

Oat milk – I love the flavour and creaminess of oat milk but you can absolutely use any milk you like. Unsweetened almond or soya are good choices or even cows milk.

All in all these are an amazing healthy version of the lovely english scone. The texture differs slightly but they are absolutely delicious!

healthy blueberry scones cooked

Check out more keto and gluten free recipes..

Healthy Chocolate Pancakes

Raw Chocolate Orange Brownie

Coconut Flour Pancakes

‘Keto’ Peanut Butter & Banana Brownies



In a large bowl sieve the almond flour, coconut flour, xylitol, baking powder and salt. Stir to distribute everything evenly. Pour the melted butter into the flour mixture and mix until combined.


Next whisk in the egg, milk and vanilla until combined. Stir in the blueberries.


Put a medium sized cookie cutter onto the baking paper and fill with 2 heaped tablespoons of batter. Gently remove the cutter and repeat until all of the batter is gone. Bake at 175°C fan/347°C/Gas 3 for 18 - 20 minutes or until a deep golden color on top.


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